Crawfish rice

Crawfish tails are a treasure in Louisiana. There are countless ways to enjoy the versatile crustacean, but this homey and comforting Crawfish Dirty Rice from Tammy Abellard is one of our favorites. This classic dish starts with the Holy Trinity of celery, bell pepper, and onion, and builds flavor from there. If you’re hosting out-of-town

An easy one pot meal, this spicy crawfish fried rice includes carrots and cabbage. It’s an ideal way to turn leftover rice into a tasty new delight.

Crawfish étouffée is a classic Cajun and Creole dish known for its rich, savory flavors and hearty ingredients. This dish, which translates to "smothered" in French, is a staple in Louisiana cuisine, often served over steamed rice.

I cut this recipe out of a Baton Rouge newspaper about ten years ago. It's fantastic served with garlic bread.

Classic NO Jazz Fest fair. A great Creole dish featuring succulent crawfish tails cooked in a rich cream sauce with Creole spices, tossed with pasta.

A collection of Gulf Coast favorites from Deep South Dish: Beignets, fried catfish, oyster po'boy, crab bread, classic fried shrimp, baked fish, Vancleave special crabmeat and cheese po'boy, Gulf Coast shrimp and grits, tuna melt, stuffed flounder, shrimp boulettes, pan fried crab cakes and much more!

For those days when you only have a little bit of time and patience to cook, this recipe will fulfill your needs. It combines crawfish, spicy diced tomatoes, and rice for a quick and delicious meal. Serve with garlic bread on side.

This simple one-skillet meal by Creole Seoul is full of tasty rice and crawfish tails all stuffed into juicy and flavorful Cajun pork chops. With ingredients that are staples or can be replaced with what you already have in your home, you will find this is the perfect weeknight meal.

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